HIGH PROTEIN Thai Green Chicken Curry Meal Prep

Ingredients

• 1 medium Eggplant (Trim ends, halve, slice into strips then dice into bite‑size pieces; can substitute Thai eggplant or zucchini)
• 250 g Snow Peas (Snap off stems, peel side, remove tough vein; can substitute green beans or broccoli)
• 3 cloves Garlic (Grated on microplane into a paste)
• 10 g Ginger (Peeled and grated on microplane; combine with garlic)
• 1 stalk Lemongrass (Crush with a meat mallet, then finely chop into a paste; optional if using paste curry)
• 1 kg Boneless Skinless Chicken Thighs (Keep some fat for flavor; dice into uniform cubes)
• 1.5 cups Jasmine Rice (Washed before cooking)
• 400 ml Coconut Milk (Full‑fat can)
• 375 ml Chicken Stock (Can use store‑bought or homemade; substitute water + bouillon)
• 60 g Thai Green Curry Paste (Store‑bought; about 3 tbsp)
• 1.5 tbsp Peanut Oil (Neutral‑flavored oil; can use canola or vegetable oil)
• 2 tbsp Fish Sauce (Adds umami; adjust to taste)
• 1 tsp Granulated Sugar (Balances acidity)
• 4 Kaffir Lime Leaves (Torn by hand; optional but adds fragrance)
• to taste Salt (For seasoning rice and curry)
• to taste Ground White Pepper (Adds mild heat)
• 1 Fresh Lime (Juice added just before serving)
• to garnish Fresh Coriander (Cilantro) (Optional garnish)

Instructions

1. Prepare Eggplant

   Trim the ends of the eggplant, halve it, then slice each half into strips and dice into bite‑size pieces.

   Time: PT5M

2. Prep Snow Peas

   Snap off stems, peel the side, and remove the tough central vein from each snow pea.

   Time: PT5M

3. Make Garlic‑Ginger Paste

   Grate 3 cloves of garlic and 10 g of peeled ginger on a microplane, then scrape into a small bowl and mix together.

   Time: PT3M

4. Prepare Lemongrass Paste (Optional)

   Crush the lemongrass stalk with a meat mallet, then finely chop and grind with a pinch of salt and a splash of water until a smooth paste forms.

   Time: PT4M

5. Dice Chicken

   Slice the chicken thigh in half, rotate, and dice into uniform 1‑inch cubes, keeping the natural fat on the pieces.

   Time: PT5M

6. Cook Jasmine Rice

   In a saucepan combine 1½ cups washed jasmine rice with 550 ml cold water and a pinch of salt. Bring to a boil over high heat, then cover, reduce to low, and simmer 12 minutes. Turn off heat and let sit, covered, until ready to serve.

   Time: PT15M

   Temperature: high heat then low heat

7. Sauté Curry Base

   Heat 1½ tbsp peanut oil in a large pan over medium‑high heat. Add 60 g Thai green curry paste, the garlic‑ginger paste, and the lemongrass paste (if using). Stir constantly for about 2 minutes until fragrant and the oil begins to separate.

   Time: PT3M

   Temperature: medium‑high

8. Build the Curry Sauce

   Pour in 400 ml coconut milk and 375 ml chicken stock, stirring to combine. Add 2 tbsp fish sauce, 1 tsp sugar, and the torn kaffir lime leaves. Bring to a gentle simmer and cook 3 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: medium

9. Cook Chicken and Eggplant

   Add the diced chicken and the prepared eggplant pieces to the simmering sauce. Stir to coat evenly and continue simmering 10‑12 minutes, or until the chicken is cooked through and the eggplant is tender.

   Time: PT12M

   Temperature: medium

10. Finish with Snow Peas

    Stir in the prepared snow peas and cook an additional 2 minutes, keeping them bright‑green and crisp. Remove the lime leaves before serving.

    Time: PT2M

    Temperature: medium

11. Portion and Cool

    Divide the cooked rice among five 750 ml meal‑prep containers, placing rice on one side. Spoon equal amounts of the curry solids into each container, then evenly distribute the remaining sauce. Let cool 15‑20 minutes before sealing.

    Time: PT10M

12. Store and Reheat

    Seal containers. Refrigerate up to 4 days or freeze up to 4 months. To reheat, microwave 2‑3 minutes, stirring halfway through. Finish with a squeeze of fresh lime and a sprinkle of cilantro.

    Time: PT0M

Nutrition Facts

Calories

770

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Fiber

5 g